Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 8/11/25

Deconstructed Chicken and Mushroom Pot Pie
over biscuits

Active: 35 Total: 35
Original GF Paleo Vegetarian
Deconstructed Chicken and Mushroom Pot Pie

This comforting take on chicken pot pie comes together quickly on the stovetop. Ladling the rich gravy over freshly baked biscuits makes this dish extra homey.
Smarts: We love the savory flavor of mushrooms in this dish, but if they aren't for you, feel free to sub another vegetable such as carrots or spinach.

Tags
Make Ahead
Proteins
Chicken, non-ground
Cuisines
American
Save recipe
30

Ingredients

Metric
Servings:
4
Buttermilk Drop Biscuits:
  • Butter - 4 Tbsp , chilled
  • Parchment paper - for baking
  • Flour, all-purpose - 1 cup
  • Baking powder - 1 tsp
  • Baking soda - 1/4 tsp
  • Salt - 1/4 tsp
  • Buttermilk, low-fat - 3/4 cup , chilled
Deconstructed Chicken and Mushroom Pot Pie:
  • Rotisserie chicken - 1/2 , bones removed and meat chopped or shredded
  • Shallots - 1 bulb , minced
  • Garlic - 1 clove , minced
  • Mushrooms, any button - 8 oz , sliced (look for pre-sliced to save time)
  • Tarragon, fresh - 1 tsp , chopped (sub parsley or chives)
  • Flour, all-purpose - 1/4 cup
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Peas, frozen - 1 cup
  • Butter - 3 Tbsp
  • Milk, any type - 1 1/2 cups
  • Stock, any type - 1 cup (sub vegetable stock)
  • Cooking sherry (opt) - 1 1/2 Tbsp

Prep

  1. Chicken - (Skip if chicken was prepped ahead on Tuesday.) Remove meat from bones and chop or shred. (Can be done up to 5 days ahead)

  2. Butter (for biscuits) - (If prepping right before cooking, get oven heating before continuing with prep.) Cut butter into small pieces. (Keep it refrigerated until you’re ready to use it.) (Can be done up to 5 days ahead)

  3. Shallots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)

  4. Mushrooms - Slice mushrooms if not pre-sliced. (Can be done up to 3 days ahead)

  5. Tarragon - Prep as directed.

  6. Make flour mixture - Combine tarragon, flour (portion for pot pie), salt (portion for pot pie), and pepper in a small bowl.

  7. Peas - Run frozen peas briefly under warm water to defrost.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat oven to 425F / 218C degrees and line a baking sheet with parchment paper.

  2. In a mixing bowl, combine flour (portion for biscuits), baking powder, baking soda, and salt (portion for biscuits). Add chilled butter (portion for biscuits) and, using your hands or a pastry cutter, rub it into the dry ingredients until the mixture resembles coarse cornmeal. Stir in buttermilk until just combined.

  3. Drop biscuits by spoonfuls onto the baking sheet (two per serving), spaced about 1 ½ inches / 3.8 cm apart. Bake for 13 to 15 minutes or until the tops are golden brown.

  4. While the biscuits bake, place a Dutch oven with butter (portion for pot pie) over medium heat. When butter is melted and bubbly, add shallots and garlic with a pinch of salt. Saute for 1 to 2 minutes.

  5. Add mushrooms to the pan and continue to cook until mushrooms release their liquid and become tender, 6 to 7 minutes more.

  6. Sprinkle flour mixture over the mushrooms and stir until no dry spots remain. Slowly pour milk and stock into the pan, stirring to break up any lumps. Reduce heat to medium-low and bring to a gentle simmer. Cook, stirring frequently, until the sauce has thickened.

  7. Fold in the chicken, peas, and sherry (if using) and simmer gently until everything is heated through and the flavors have come together, ~5 minutes more. Taste and season with some additional salt and pepper, if needed.

  8. Slice the biscuits in half and place on serving plates, cut sides up. Spoon "pot pie” over biscuits and enjoy!

Reviews

Ratings

0 reviews